Quick Dal Makhani

Scaled for 4 portions · 6 steps

2 tbspavocado oil or extra-virgin olive oil1medium yellow onion, chopped3 clovegarlic, pressed or minced1 tbspminced fresh ginger1jalapeño pepper, seeds and membranes removed, minced1.5 tspFrontier Co-op garam masala*0.5 tspFrontier Co-op ground cumin0.5 tspFrontier Co-op ground coriander0.5 tspsalt—Freshly ground black pepper1can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices1 cupuncooked black lentils (also called beluga lentils)**, picked over for debris1can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans5 cupwater1bay leaf1 tbsplime juice, plus additional lime wedges for serving—Optional (for additional creaminess): half-and-half, or regular or light coconut milk—Chopped fresh cilantro, for garnish—Suggested accompaniments: cooked brown basmati rice or toasted naan

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